Fresh asparagus is everywhere right now so why not pick some up next time you’re at the market and make this simple side dish. It’s super easy, and goes with a variety of meaty main dishes. Enjoy!
Note: Remember to cut the tough, woody ends off each spear of asparagus. Click here to learn how.
Sautéed Asparagus with Butter & Parmesan
-recipe from Fine Cooking Magazine
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork. Serves 6-8.
1-1/2 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano
Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools.
Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.